Cooking Classes at The Chef's Shop.
This summer season we have set up a variety of class events to excite many tastes and cooking styles. We are welcoming Julie Gale, Marco Belli, and Michael Ballon to our kitchen to share their recipes and techniques. Class size is limited to 12 so we can include hands-on participation. Reservations in advance are strongly suggested to hold a spot, and we have a 48 hour cancellation policy. Class fees vary and include a 10% discount for store purchases. Recipes will be provided for students to take home.
For further details, or to make reservations, call the store at 800-237-5284 or e-mail to firstname.lastname@example.org.
Chef Marco Belli Presents:
Friday, July 8, 5:30-8 p.m. $35.
Rosemary-Garlic Grilled Chicken. Dessert: Grilled Pineapple and Mango with Ginger-Vanilla Ice Cream.
Friday, August 12, 2016, 6-8 p.m. $35.
Pan roasted Moroccan Salmon with Citrus Salsa and Fried Saffron Rice. Dessert: Marco's Chocolate Mousse with Raspberries.
Friday, September 23, 6-8 p.m. $35.
Roasted Dijon-Tarragon Crusted Half Chicken, Roasted Fingerling Potatoes with Garlic and Thyme, Haricots Verts. Dessert: Apple Tarte Tatin.
Cooking with Chef Michael Ballon:
Saturday, July 23, 10:00 a.m. $40.
Summer Fruit Desserts - Blueberry Cobbler and Peach Pie, including Easy Pie Dough.
Saturday, August 13, 10:00 a.m. $40.
Summer Vegetables - Patty Pan Squash Stuffed with Couscous, Grilled Eggplant and Squash, and Heirloom Tomato Napoleon with Berkshire Chevre.
Cooking with Chef Julie Gale:
Thursday, July 14, 6 p.m. $40.
Thai Summer Menu - Grilled Chicken Satay, Shrimp Pad Thai, and Dessert: Mango with Sticky Rice.
Thursday, July 28, 6 p.m. $40.
Japanese Summer Menu - Chilled Tofu with Dipping Sauce, Vegetable Sushi, and Chicken Yakitori.
Sunday, August 7, 3 p.m. $40.
Korean Summer Menu - Chap Chae Noodles with Vegetables, Grilled Short Ribs, Cucumber Yakitori.
Thursday, August 18, 6 p.m. $40.
Vietnamese Summer Menu - Summer Shrimp Rolls, Grilled Pork Meatballs.